Creamy Cauliflower Chowder Cheddar

I made this chowder on a drizzly Thursday when the house felt cold and I had half a cauliflower sitting in the crisper. The steam curling up from the pot smelled like butter and thyme, and by the time I stirred in the cheddar, my daughter had wandered into the kitchen asking what smelled so good. It became our rainy-day bowl without me even planning it.

The first time I brought this to a potluck, someone asked if I'd used a roux or flour to thicken it. I hadn't, the potatoes and cauliflower do all the work once you blend them. That little secret made me feel like I'd unlocked something, and I've been making it that way ever since.

Ingredients

• Cauliflower: The star of the pot, it breaks down into a velvety base and adds a gentle sweetness that balances the sharpness of the cheese.
• Yukon Gold Potatoes: These have a buttery texture that thickens the chowder naturally when blended, no need for cornstarch or flour.
• Sharp Cheddar Cheese: I always shred it myself from a block, the pre-shredded stuff has coating that can make the soup grainy instead of smooth.
• Whole Milk and Heavy Cream: Together they make the chowder rich and silky, but you can lighten it up with 2% milk and half-and-half if you want.
• Unsalted Butter: It adds a gentle richness to the base and helps the onions and celery soften without browning too fast.
• Onion, Carrots, and Celery: The classic soup trio that builds sweet, earthy flavor from the very first stir.
• Garlic: Just two cloves, cooked until fragrant, it deepens everything without taking over.
• Vegetable Broth: Low-sodium is key so you can control the salt, especially once the cheddar goes in.
• Smoked Paprika: A pinch adds a subtle warmth and a whisper of smokiness that makes people ask what the secret is.
• Thyme and Bay Leaf: Dried thyme and one bay leaf simmer quietly in the background, rounding out the flavor.
• Fresh Chives: A handful of chopped chives on top adds a bright pop of color and a mild oniony finish.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Let them sauté for about 5 minutes, stirring now and then, until they soften and the kitchen starts to smell sweet and savory.

Add the garlic:

Stir in the minced garlic and cook for just a minute until it smells fragrant and toasty. Don't let it brown or it'll turn bitter.

Add the cauliflower and potatoes:

Toss in the cauliflower florets and diced potatoes, stirring everything together so they get coated in the buttery base. This helps them start cooking evenly.

Pour in the broth and seasonings:

Add the vegetable broth, bay leaf, thyme, smoked paprika, salt, and pepper. Bring it all to a boil, then lower the heat and let it simmer gently for 15 to 18 minutes until the vegetables are fork-tender and starting to fall apart.

Blend to your liking:

Pull out the bay leaf, then use an immersion blender right in the pot to puree the soup. I like to leave a few chunks for texture, but you can make it completely smooth if you prefer.

Stir in the dairy:

Pour in the milk and heavy cream, stirring gently over low heat. Don't let it boil or the cream might curdle and lose that silky feel.

Melt in the cheddar:

Add the shredded cheddar a handful at a time, stirring constantly until each batch melts into the soup and disappears into creamy, cheesy bliss. Freshly shredded cheese melts smoother and doesn't clump.

Taste and adjust:

Give it a taste and add more salt, pepper, or a pinch of smoked paprika if you want. Every batch is a little different depending on your broth and cheese.

Serve it warm:

Ladle the chowder into bowls and top with extra shredded cheddar, chopped chives, and a few cracks of black pepper. Serve it with crusty bread or a simple green salad on the side.

Pin It

One evening my neighbor came over with her toddler, and I ladled them both a bowl of this chowder. The little one ate every spoonful without complaint, and my neighbor looked at me and said, how did you get cauliflower past him. I didn't tell her my trick, I just smiled and refilled her bowl.

How to Get the Perfect Texture

The texture comes down to how much you blend and how tender your vegetables are before you start. I simmer mine until the potatoes are soft enough to smash with the back of a spoon, that way they break down easily and thicken the chowder naturally. If you like it rustic, pulse the blender a few times and leave some chunks, if you want it silky, blend until it's completely smooth and velvety.

Flavor Boosters and Variations

For deeper flavor, roast the cauliflower florets in the oven with a drizzle of olive oil until they're golden and caramelized before adding them to the pot. You can also swap in russet or red potatoes if that's what you have, they'll thicken the soup just as well. If you want a lighter version, use 2% milk and half-and-half instead of whole milk and cream, it won't be quite as rich but it'll still be creamy and comforting.

Serving Suggestions and Storage

This chowder is perfect with a thick slice of crusty bread for dipping or a light green salad on the side to balance the richness. Leftovers keep in the fridge for up to 3 days and actually taste better the next day once the flavors have had time to settle in. When you reheat it, do it gently over low heat and stir in a splash of milk or broth if it's thickened up too much.

• Garnish with extra cheddar, chives, and cracked pepper just before serving for the prettiest bowls.
• If you're meal prepping, store the chowder and garnishes separately so the toppings stay fresh and vibrant.
• You can freeze it for up to 2 months, but the texture might change slightly when you thaw and reheat because of the dairy.

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This chowder has become my go-to when I need something warm, filling, and foolproof. It's the kind of soup that makes your kitchen smell like home and leaves everyone asking for seconds.

Recipe FAQs

→ What vegetables are used in this chowder?

Cauliflower, onion, carrots, celery, and Yukon Gold potatoes form the base of this chowder, providing tender and flavorful textures.

→ How do I achieve a creamy texture?

After cooking, the mixture is blended with an immersion blender then enriched with milk, cream, and shredded sharp cheddar cheese to create a smooth, velvety consistency.

→ Can I roast the cauliflower before cooking?

Yes, roasting the cauliflower florets enhances their flavor by adding a subtle caramelized depth to the chowder.

→ What seasonings enhance the chowder's flavor?

Bay leaf, smoked paprika, dried thyme, salt, and black pepper are used to create a balanced and aromatic profile.

→ Is this suitable for gluten-free diets?

Yes, if using gluten-free vegetable broth, this chowder can be prepared gluten-free while remaining rich and satisfying.

→ How can I adjust dairy content for a lighter dish?

Substitute whole milk and heavy cream with 2% milk and half-and-half for a lighter version without sacrificing too much creaminess.